Recipe by Audrey M
Serve over noodles and French-cut green beans.
Top Review by cydney
Wow, Audrey. We loved how this roast turned out. The meat was very, very tender but still sliceable. The gravy was delicious. The french onion soup and burgundy flavors are a good pair. The mushrooms added an elegant touch. My sister and BIL are coming to visit in a few weeks and I know that this is one of the things I will make. Thanks for a great recipe.
- 3 lbs boneless beef chuck roast
- 10 3⁄4 ounces condensed cream of mushroom soup
- 10 3⁄4 ounces condensed French onion soup
- 1 cup sliced mushrooms
- 1⁄2 cup chopped onion
- 1⁄4 cup Burgundy wine